Improving mineral availability in soymilk by dephosphorylation of phytic acid using an alkaline phytase from Bacillus amyloliquefaciens DS11

• Published in: Food science and biotechnology Vol. 23; no. 4; pp. 1067 - 1072
• Main Authors: Kwon, Da-Ae, Park, Sunghoon, Kwon, Dodan, Kim, Kyung-Heon, Oh, Byung-Chul, Auh, Joong-Hyuck
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.08.2014; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; soymilk; phytic acid; mineral; alkaline phytase
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0146-9

To enhance mineral availability in soymilk, the alkaline phytase from Bacillus amyloliquefaciens DS11 was applied to degrade the phytic acid in soymilk, and resulting effects on mineral profiles were assessed. Nearly 60% of phytic acid was degraded within 25 min by treatment with 0.090 unit/mg of phytate, whereas most phytic acid was removed in 125 min using 0.18 unit/mg of phytate. Compared to a control, the free calcium, magnesium, phosphorus, and iron contents significantly ( p <0.05) increased by 1.9, 1.8, 4.0, and 4.0×, respectively, after 125 min of reaction using 0.18 unit/mg of phytate. Free minerals were released from the phytate complex by enzymatic dephosphorylation, resulting in enhancement of mineral availability in soymilk. Alkaline phytase DS11 has a great potential for enhancing the mineral availability in neutral pH phytate-rich foods, like soymilk.